YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over nutty brown rice with a cooling yogurt sauce and crisp, refreshing vegetables.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.25 cup Plain non-fat Greek yogurt
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 clove Garlic
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Fresh parsley
PREPARATION
In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, salt, and pepper to create the marinade.
Cut the chicken breast into bite-sized pieces and toss thoroughly in the marinade, allowing it to sit for at least 10 minutes for the flavors to penetrate.
Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until golden brown and the internal temperature reaches 165°F, which should take about 6 to 8 minutes.
Prepare the serving bowl by adding the warm cooked brown rice as the base.
Arrange the cooked chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the rice.
Top the bowl with a dollop of Greek yogurt and garnish with freshly chopped parsley before serving.